- 1/2 Pound salmon fillet, cut into four 2-ounce portions
- Salt and pepper, to taste
- 8 good quality corn tortillas or flour tortillas
- 1 avocado, pitted and mashed
- 3 Tablespoons chopped yellow onion
- 1/2 Cup serrano chile sauce
- 1 Cup finely shredded red cabbage
- 1/4 Cup cilantro leaves
Preheat a grill or nonstick grill pan to medium high heat. Season the pieces of salmon with salt and pepper and grill until just cooked through, about 1-2 minutes a side. While the fish is cooking, warm the tortillas in a hot oven for 1-2 minutes, then stack them in 4 stacks of 2.
Distribute the mashed avocado equally among each of the warm tortillas. Evenly distribute the grilled salmon, onions, and serrano chile sauce on top of each tortilla and garnish with cabbage and cilantro. Serve immediately.
Calories Per Serving503
Folate equivalent (total)247µg62%
- 3 ripe mangoes - peeled, pitted, and diced
- 1 avocado - peeled, pitted, and diced
- 1 orange bell pepper, diced
- 1 jalapeno pepper, seeded and diced
- 1 lime, juiced
- 2 tablespoons chopped fresh cilantro
- 1 pinch salt
- 1 tablespoon sweet and spicy seafood rub, or to taste
- ½ teaspoon chili powder, or to taste
- salt and ground black pepper to taste
- 2 skin-on salmon fillets
- 2 tablespoons olive oil, or as needed, divided
- 6 corn tortillas
- 3 large limes, cut into wedges
Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt mix to combine. Cover with plastic wrap and refrigerate.
Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak rub in with your fingers until evenly distributed.
Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
Slice each salmon fillet lengthwise to create 6 pieces.
Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.
Roasted Salmon Tacos
It&rsquos no secret we love tacos. They&rsquore crowd-pleasing, fun to serve and incredibly versatile. Next up are these roasted salmon tacos with grilled pineapple salsa and cashew lime crema, from Spicebox Kitchen by Linda Shiue, M.D.
&ldquoSalmon is definitely a North of the Border filling for tacos,&rdquo Shiue writes, &ldquobut it works well. This recipe packs flavor from a simple spice rub and cooks quickly in the oven.&rdquo
&ldquoAs with most tacos, or at least in my opinion, the garnishes make this,&rdquo she continues. &ldquoFollow my suggested toppings below, but feel free to swap out for your favorites (or whatever you have).&rdquo
Excerpted fromSpicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, M.D. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc.
Grilled Pineapple Salsa
1 fresh pineapple, peeled and sliced into 1-inch pieces
Extra-virgin olive oil, for basting
1 to 2 jalapeño peppers or serrano chiles, seeded if desired, minced (adjust quantity to your heat tolerance level)
¼ cup chopped fresh cilantro
Cashew Lime Crema
1 cup raw cashews, soaked for at least 2 hours or overnight in the refrigerator, drained
Juice of ½ to 1 lime, to taste
2 pounds center-cut, fresh skinless salmon fillet
1 teaspoon chipotle powder
Grilled Pineapple Salsa, Cashew Lime Crema, pickled red onion, shredded green cabbage, avocado slices and fresh lime juice, to garnish (optional)
1. Make the Pineapple Salsa: Preheat a grill or grill pan over medium-high heat. Brush the pineapple with olive oil, and grill until charred on both sides. Set aside to cool, then remove the core and chop the remainder into bite-size pieces, each about ½ inch.
2. In a medium-size bowl, mix the pineapple with the jalapeño, onion and lime juice. Add salt to taste and garnish with cilantro.
3. Make the Cashew Lime Crema: In a blender, place the soaked cashews with ½ cup water, the salt and the lime juice and blend until completely smooth, adding more water as needed for the desired consistency. To serve, transfer into a squeeze-tip bottle or use a small spoon to drizzle or dollop as a garnish. It will keep, refrigerated, for up to a week.
4. Make the Tacos: Preheat oven to 425°F. Brush an aluminum-foil-lined baking sheet with oil and place the salmon on it.
5. Mix together the chipotle powder, cumin, lime zest and salt in a small bowl. Squeeze the lime juice evenly over top of the salmon, then rub with the spice rub.
6. Roast until the salmon is just cooked through, 12 to 15 minutes, depending on the thickness of the fillet. It will flake easily with a fork when done.
7. Slice the salmon into bite-size strips, then place on a serving platter. Serve with the pineapple salsa, crema, pickled red onion, shredded green cabbage, avocado slices and fresh lime juice (if desired), and allow everyone to assemble their own tacos.
- Heat your grill to a medium heat.
- Make a spice paste by mixing the olive oil, muscovado or brown sugar, cumin, chili pepper, coriander, salt and lime juice. Rub this into the flesh of the salmon and let it sit for at least 10 minutes. Meanwhile, make your blender sauce.
- Into a food processor or blender, add the garlic and jalapeño (I like medium spice so I leave most seeds in). Pulse a few times to chop. Add the lime juice, water, olive oil, cilantro, parsley and salt and pulse a few more times. Add avocados and blend again until just smooth. Taste for seasoning. This is for a medium thick sauce, add lime juice or water to thin.
- Place salmon on clean, oiled hot grates. Cook until you can see on the edges it&rsquos mostly cooked, about 5-8 minutes depending on thickness of the filet. Flip the fish and cook another 1-2 minutes on this side. Remove from grill while it feels slightly tender in the center, like the meaty part of your thumb. Remove to rest. After a few minutes, the fish should flake easily for tacos.
- Warm the tortillas on the grill.
- To assemble tacos, put a few ounces of flaked salmon on each tortilla. Top with some shredded cabbage, sauce, a sprinkle of feta and radish.
Serving Suggestion: Use the extra sauce as a great dip for sweet potato wedges or thinned out slightly as a salad dressing.
Beverage Pairing: Your favorite beer, wine or ice tea.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Get on my email list and get these Blackened Salmon Tacos + Creamy Avocado Slaw delivered to your door for FREE with Local Crate! Promo code will be emailed to you — get on my email list!
This recipe is tested and approved! If you follow me or local crate on snapchat <@lindseybomgren + @localcrate>, you know that I was in the local crate test kitchen last week to perfect this recipe with Chef Mike.
We broke the recipe down, step-by-step, to capture some ah-maz-ing photos for the recipe cards. Yes, to make things even easier your meals come packed with step-by-step photo instructions.
We started by creating a marinade for the salmon. Consisting of olive oil, fresh lime juice, chili powder, ground cumin, salt and pepper.
While the salmon absorbed the flavors of the the marinade, we prepped the creamy avocado slaw. Slicing the cabbage, garlic, shallot, cilantro, jalapeño, and the most important ingredient, the avocado.
The benefit of working with chef Mike was I got to watch him beautifully cut, de-pit, and scoop out the buttery inside of an avocado. His technique was much more graceful than me flinging the pit half way across the kitchen.
He whacked his knife into the pit, then gave it a twist and easily removed the pit and scooped out the inside of the avocado.
The avocado is mashed with the cabbage to create a creamy avocado slaw. This is hands down my favorite part of the recipe. And the best part is you will most likely have left-over slaw that you can serve as a side salad with your tacos.
And then it’s time to bring the all the flavors together. Laying your tortillas out, with the non-fried sided up divide the salmon between the tacos.
Then add the creamy avocado slaw on top of the salmon and garnish the tacos with cotija cheese and remaining cilantro.
And just like that, it’s never been easier to get in the kitchen and create a beautiful meal for two or four no pre-planning, grocery shopping, or measuring cups required.
Have I won over your tastebuds? Order this meal between now and Thursday, May 5th, and it will be delivered to your doorstep on Monday, May 9th.
I’m jetting off to Huntington Beach, CA to watch mr. handsome play volleyball this weekend and since we won’t be getting home till late Sunday evening I’m saving myself some time and stress by having local crate deliver this recipe + chicken gyros with tzatziki & quinoa tabbouleh to my doorstep!
HOW TO MAKE EASY SALMON TACOS:
- You start off by seasoning the salmon with salt, pepper, chili powder, paprika, lime juice and garlic powder.
- While the salmon is cooking, you can prep and chop the vegetables and make the avocado cream.
- Char or broil the tortillas and assemble with lettuce, red cabbage, pineapple, avocado, cooked salmon and fresh cilantro.
WHAT OTHER TOPPINGS GO WITH SALMON TACOS?
Salmon tacos are so versatile and would also go well with some mango salsa, avocado salsa, diced tomatoes, chopped red onions, guacamole – feel free to go crazy and get even more creative!
No matter what you decide to top these delicious tacos with, they would be amazing for lunch, dinner or as an appetizer for your next summer party.
CAN I MAKE THESE TACOS WITHOUT SALMON?
Yes, absolutely! If you can leave out the salmon and just use vegetables if you prefer. Roasted Cauliflower, tempeh, tofu or sweet potatoes would work as well.
Blackened Salmon Tacos
Crispy blackened salmon topped with lettuce, tomato, onion and a drizzle of our favorite homemade creamy tomatillo avocado salsa. These salmon tacos are loaded with flavor and spice and will become your new favorite for taco Tuesdays! Who knew #TacoTuesdays can taste this good. Truth be told it&rsquos not Tuesday, but I couldn&rsquot wait until Tuesday to publish this post. I made these tacos last Tuesday and was going to publish them yesterday but got sidetracked by this delicious tomatillo avocado salsa that we also whipped up. It made the perfect topping for these tacos and came together in just a few minutes.
These salmon tacos are everything you want tacos to be. I&rsquove made a few versions of salmon tacos in the past but these are by far my favorite. The blackened seasoning spice mix adds so much flavor and texture to the salmon and takes it to a whole new level.
To prepare the tacos simply char a few flour or corn tortillas on the stovetop until they are slightly burnt on the edges (This is what gives it the authentic Mexican flavor and food truck taste), load the tortillas with lettuce, tomato, onion and salmon and top with a drizzle of tomatillo avocado salsa, sour-cream or your favorite salsa!
Enjoy these easy home-made tacos for taco Tuesday this week and I promise your entire family will thank you!
Salmon Tacos with Avocado Crema
Smoky salmon meets creamy avocado in a tortilla. Only 397 calories.
- FOR THE SALMON:
- ¾ pounds Fresh Salmon Fillet
- ½ teaspoons Smoked Paprika
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- ½ teaspoons Chipotle Chili Powder
- ½ teaspoons Cumin
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- ½ Tablespoons Olive Oil
- 8 whole Corn Tortillas
- FOR THE SALSA:
- 1 cup Corn Kernels (I Used Frozen)
- 1 cup Diced Tomato
- ¼ cups Chopped Cilantro
- 1 Tablespoon Lime Juice
- ⅛ teaspoons Salt
- FOR THE CREMA:
- ½ cups Sour Cream
- 1 whole Avocado, Peeled And Pitted
- 1 Tablespoon Lime Juice
- ⅛ teaspoons Salt
Heat a large skillet over medium heat. Take the salmon out of the refrigerator and bring to room temperature for 10 minutes. Mix together the spices for the salmon rub.
While the salmon is warming, begin making the salsa. If using frozen corn, measure into a microwave safe bowl and defrost for 30-60 seconds in the microwave. Then combine the corn, tomato, cilantro, lime juice and salt. Set aside.
Pour the olive oil into the heated skillet. While the oil heats, dry the salmon with paper towels, then rub the spice mixture onto both sides of the salmon. Once the oil is hot, place the salmon in the pan and cook for 4 minutes on one side. Turn and cook for an additional 3 minutes on the other side. After cooking, remove from heat and set aside for 5-10 minutes.
While the salmon is resting, make the avocado crema. Put the sour cream, avocado, lime juice and salt into a bowl. Using a fork, mash the avocado and combine with sour cream, lime juice and salt until smooth.
Heat the tortillas in the microwave according to the package directions. Flake the salmon and place into the tortillas, top with the salsa and crema and enjoy!
Pan-Seared Salmon Tacos with Avocado Cream Sauce (Gluten-Free)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 4
1 pound wild-caught salmon fillets thawed
1 tablespoon avocado oil
Fresh cracked black pepper and salt to taste
1/4 teaspoon chili powder, cumin, garlic powder each
8 yellow corn tortillas 6″
Mixed greens spinach and arugula
Shredded red cabbage
1 can black beans drained and rinsed, low-sodium
Avocado Cream Sauce:
1 avocado ripe, large
1/3 cup plain Greek yogurt
1/2 small clove of garlic or 1/2 tsp minced garlic
Juice of 1/2 lemon
1 tablespoon extra virgin olive oil
1/2 cup cilantro roughly chopped
Salt and pepper to taste
Per Serving: Calories: 252 Total Fat: 10 g Saturated Fat: 1 g Monounsaturated Fat: 6 g Polyunsaturated Fat: 1 g Cholesterol: 31 mg Sodium: 117 mg Potassium: 155 mg Carbohydrate: 21 g Fiber: 5 g Sugar: 2 g Protein: 20 g